Ingredients:
TIP: Before your start, measure out the dry spices together in a small bowl, and the wet ingredients together in another small bowl
- 30 ml vegetable oil
- 3 onions, chopped
- 2 garlic cloves, crushed
- 15 ml fresh ginger, finely grated
- dry spices:
- 25 ml mild curry powder
- 5 ml ground turmeric
- 5 ml ground coriander
- 5 ml ground ginger
- 2,5 ml ground cumin
- 1 kg game mince
- salt & pepper
- wet ingredients:
- 30 ml lemon juice
- 30 ml apricot jam
- 60 ml fruit chutney
- 30 ml Worcestershire sauce
- 30 ml tomato paste
- 2 slices white bread, soaked in water, pressed to a pulp
- 30 ml soft brown sugar
- 250 ml pitless raisins
For the custard:
- 500 ml milk
- 4 eggs
- Salt & pepper
- 4 bay leaves
Method:
- In a large pot, heat the oil and fry the onions until soft and starting to brown lightly.
- Add the garlic, ginger and dry spices and fry for another minute until the bottom of the pot goes dry and sticky.
- Add the game mince bit by bit, breaking up any lumpy pieces. Fry, stirring, until it just starts to change colour from pink to light brown before adding more meat. The meat shouldn’t brown too much. Season with salt & pepper.
- Add the wet ingredients, sugar and raisins and give it a good stir. Reduce heat to a simmer, cover and cook for 30 minutes, stirring often and taking care not to burn the bottom of the pot. Add a touch of water if the mixture is too dry.
- In the meantime, pre-heat oven to 180 C.
- Prepare the custard topping: mix the milk & eggs and season with salt & pepper. Set aside.
- When the bobotie is ready, transfer it to a large oven-proof baking dish and flatten the surface with a spatula. Press the bay leaves into the bobotie, then pour the custard mixture over the top. Carefully place in the oven and bake for 40 minutes until the custard is set. Remove from oven and let it stand for 10 minutes before serving.
